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1.

Cut chicken into small cubes. Cut onion into 1cm-wide slices.

2.

Place the Plus Koji Koji-Amazake and EKIMISO RYOUTEI NO AJI (a) in a zippered freezer bag, add chicken and massage well to combine. Add the onions.

3.

Remove the air from the bag and zip closed. Flatten the bag and freeze. Can be kept frozen for up to one month.

4.

Defrost in the refrigerator.

5.

Pour defrosted ingredients into a small frying pan with the water and cook. Whisk the eggs lightly. Once the chicken is cooked through, swirl half of the eggs around the perimeter of the pan, then the other half.

6.

When the eggs are half set, pour over a bowl of hot rice and top with the green Japanese leek.

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